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Photo of Chicken fillet burger by WW

Chicken fillet burger

Total Time
30 min
20 min
10 min
You can swap peri peri sauce for another sauce mixture such as: Low fat sour cream and sweet chilli, Avocado and lemon juice or Tandoori spiced yoghurt


Green cabbage

120 g, shredded


1 small, grated

Snow pea sprouts

20 g

Red onion

½ small, finely chopped

Reduced-fat coleslaw dressing

1½ tbs

Skinless chicken breast

500 g, (2x250g), fat trimmed, halved horizontally

Peri peri sauce

40 g, (2 tbs)

Plain or natural yoghurt, low-fat, no added sugar

1 tbs

Wholemeal bread roll

280 g, (4), halved horizontally

Coral lettuce

40 g, (or mixed leaves)


2 medium, sliced


1 medium, stone removed, thinly sliced


  1. To make coleslaw, combine cabbage, carrot, snow pea sprouts and onion with dressing and toss to combine.
  2. Place chicken between sheets of plastic wrap. Using a meat mallet or rolling pin, pound chicken to 1cm thick.
  3. Combine peri peri sauce and yoghurt and spread over chicken. Heat a large oil-sprayed non-stick frying pan over medium heat. Cook chicken in two batches for 2 minutes each side or until cooked. Cut each piece in half crossways.
  4. Toast both sides of bread rolls until lightly browned. Place roll bases onto serving plates, top with lettuce, tomato, chicken and avocado. Place tops on rolls and serve with coleslaw.